The 1505 Heritage Dinner Recipe

Make dough

In a mixing bowl combine 2 cups cassava flour and 1 tsp salt. Gradually add 1 cup warm water and 1 tablespoon melted coconut oil, stirring until a soft, pliable dough forms. If too dry add up to 2 Tbs more water; if sticky, dust with more cassava flour. Let rest covered 20 minutes.

Shape & cook

Divide dough into 8 equal pieces. On a sheet of parchment or plastic, press each piece into a thin 6-inch round using your hands or a flat-bottomed cup. Heat a heavy skillet over medium heat and brush with remaining coconut oil. Cook each flatbread 2–3 minutes per side, until golden with brown spots. Keep warm wrapped in a clean towel.

Finish

Brush hot flatbreads lightly with coconut oil, sprinkle with toasted sesame seeds and 1 tsp grated lime zest. Hold warm until plating.

Prepare pineapple & brine

Place pineapple coins in a heatproof bowl. In a small saucepan combine 1 cup coconut water, 1 Tbs lime juice, 2 Tbs orange juice, 3 Tbs brown sugar, 2 Tbs white wine vinegar, sliced ginger, 1 tsp cracked black pepper and 1 tsp salt. Bring to a gentle simmer until sugar dissolves, about 3 minutes. Pour hot brine over pineapple, press to submerge, cool to room temperature.

Marinate

Cover and refrigerate at least 1 hour (preferably 3–6 hours) before serving. Bring to cool-chilled or room temperature when plating, reserving a few tablespoons of brine to spoon over finished plates.

Season & brown

Pat goat pieces dry. Season with 1.5 tsp salt and 1 tsp pepper, then lightly dust with 2 Tbs flour. Heat 2 Tbs olive oil or lard in a heavy Dutch oven over medium-high heat. Brown meat in batches until deeply caramelized on all sides, 4–6 minutes per batch. Transfer browned meat to a plate.

Sweat aromatics

Reduce heat to medium. Add diced onion, carrot and celery to the pot and cook until softened and beginning to color, about 6–8 minutes. Add smashed garlic and chopped tomato and cook 2 minutes more to concentrate flavors.

Deglaze & braise

Pour in 1 cup dry white wine to deglaze, scraping up brown bits. Reduce by half, then return browned goat to the pot. Add 2 cups chicken stock, thyme sprigs and bay leaf. Bring to a gentle simmer, cover, and transfer to a 325°F (160°C) oven or keep on very low stovetop and braise until fork-tender, about 2 to 2.5 hours.

Finish

Remove meat and keep warm. Skim fat from braising liquid, then reduce liquid over medium heat to a sauce consistency (about 8–10 minutes). Taste and adjust seasoning. Stir in 1 tsp grated lime zest for brightness and return meat to warm in the sauce just before plating.

Roast yuca

Preheat oven to 425°F (220°C). Toss 2 lbs yuca chunks with 1 Tbs olive oil and 1 tsp salt on a rimmed sheet. Roast 25–30 minutes until tender and beginning to brown at edges. Pierce with a fork to ensure fully cooked; some thicker pieces may need a few extra minutes.

Purée

Place roasted yuca in a food processor or blender with 1 cup unsweetened coconut milk and 2 Tbs butter. Purée until smooth, adding additional coconut milk by tablespoon if needed to reach a silky texture. Season with 1/2 tsp white pepper and adjust salt to taste. Keep warm for plating.

Prepare fillets

Pat fish fillets dry and season skin and flesh with 1 tsp salt and 1/2 tsp black pepper. Score skin lightly if thick to prevent curling.

Sear

Heat a large nonstick or stainless-steel skillet over medium-high heat and add 2 Tbs coconut or grapeseed oil until shimmering. Place fillets skin-side down and press gently with a spatula to keep contact for 2 minutes. Cook skin-side until crisp, 4–6 minutes depending on thickness. Flip and cook an additional 1–2 minutes until just cooked through (internal temp ~125–130°F/52–54°C). Remove and rest briefly.

Finish

Squeeze a little lime over each fillet before plating.

Make herb salsa

In a small bowl combine 1/2 cup chopped cilantro, 1/4 cup parsley, sliced scallion, minced chili if using, 2 Tbs fresh lime juice, 2 Tbs olive oil and 1/2 tsp salt. Mix and taste, adjusting acid or salt as needed. Stir in 2 Tbs freshly grated coconut if using.

Plate

To assemble each serving: spread a generous spoonful (about 1/2 cup) of warm yucca-coconut purée in the center of the plate. Place 2–3 pieces of braised goat shoulder atop the purée, spoon 2–3 tablespoons of the braising sauce over the meat. Nestle one pan-seared fish fillet beside the goat (or serve fish and goat on separate plates if preferred). Fan 1–2 slices of pickled pineapple beside the proteins and place a warm cassava flatbread on the side. Spoon 1–2 teaspoons of reserved pickling brine over pineapple and a tablespoon of herb salsa over fish and meat. Garnish with lime wedge and an extra sprinkle of toasted sesame and lime zest on the flatbread. Serve immediately.